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Paleo Meatloaf

This homemade Paleo meatloaf is wonderful when made with bison meat. But we also enjoy using grass-fed beef, when we are out of bison. xx

Prep Time 15 minutes
Cook Time 1 hour
Servings 4 people


  • 1 pound ground beef or bison
  • 1/2 cup almond flour or use 2 Tablespoons coconut flour for AIP
  • 1 egg omit for AIP
  • 1/4 cup coconut aminos or 2 TBS balsamic vinegar
  • 2 Tablespoons minced dried onion or 2 teaspoons onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon oregano
  • 2 pinches sea salt
  • 1 handful fresh minced herbs, if available basil, green onions, etc


  • 1/2 cup my cranberry ketchup for a glaze recipe links for glazes below


  1. Preheat oven to 350*F.

  2. Mix all ingredients together in a large bowl. I use my hands to easily incorporate all of the ingredients.

  3. Ketchup is often used as glaze for meat loaf here in the USA, but I found my cranberry ketchup to make a fabulous nightshade-free glaze. I have also made a tasty glaze by mixing a little fruit-sweetened-apricot-jam with mustard and spreading it on top. Of course you don’t have to use a glaze, and the meatloaf will still be delicious.

  4. Bake at 350*F for one hour.

  5. Note: I love the way this meatloaf comes out when it is baked with a Paleo glaze. I also like to warm up a little extra BBQ sauce to spoon over the meatloaf when I serve it. It’s pretty darn awesome that way.

  6. This recipe can easily be doubled to serve more people.